Quick whipped ricotta toasts with charred corn, lime, cilantro, and spicy pepitas

Instructions

1. 1

   1. Toast the rustic bread slices in a skillet, toaster, or under the oven broiler until golden and crisp. If using the oven, toast at 220 °C / 425 °F for 3 to 5 minutes.

2. 2

   2. In a small bowl, combine the ricotta with 1 tablespoon olive oil, the lime zest, 1 teaspoon lime juice, 1 g salt, and the black pepper. Beat with a fork until creamy and spreadable.

3. 3

   3. Heat a skillet over medium-high heat. Add the cooked sweet corn with 1 teaspoon olive oil and cook for 2 minutes, stirring, until some kernels are lightly charred.

4. 4

   4. Add the pumpkin seeds, red pepper flakes, honey, and a pinch of salt to the same skillet. Cook 1 minute more, stirring constantly, until the seeds are toasted and the corn looks glossy.

5. 5

   5. Remove from the heat and add 1 more teaspoon lime juice and half of the fresh cilantro. Toss well so the corn is evenly dressed.

6. 6

   6. Spread the whipped ricotta over the toasted bread. Spoon the warm corn and pepita mixture on top.

7. 7

   7. Finish with the remaining cilantro and a final drizzle of the remaining olive oil. Serve immediately.